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Moo Shu Pork

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


For the pork & marinade:

  • ½ pound pork, thinly sliced
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing (rice) wine
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • 1 slice ginger, minced

For the eggs:

  • 3 eggs
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • ¼ teaspoon salt
  • 1 tablespoon oil
  • For the rest of the dish:
  • 2 tablespoons oil
  • 2 scallions, chopped
  • 1 cucumber, halved, deseeded, then cut on a 45-degree angle
  • ½ cup dehydrated black wood ears, rehydrated, washed and drained
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • Salt, to taste


  1. First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.

  2. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.

  3. Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir. Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water. Stir fry everything well for an additional 30 seconds. Finally, add the cooked eggs and stir-fry for another 30 seconds.